Steak and Mushroom Kebabs

We are officially one week into our 100 Days of Barbecue and we haven’t missed a day! We’ve also gotten into a pretty good routine with prepping the grill, and the clean up after as well.

This is the first kebab recipe I’ve made this year, though I have loads more coming up in the queue. Today’s recipe is more a how-to instruction guide than a typical recipe. This is a very basic meat + potatoes + veggies kebab, and I did it first to help illustrate an issue with grilling kebabs. Steak, potatoes and mushrooms all cook at very different lengths of time. If you put raw cubes of steak on a skewer with raw chunks of potato (even smallish chunks) with chunks of mushroom, you’d never have an evenly cooked kebab. Cooking time for the steak is going to vary greatly depending on personal preference, so I wont really go there but I will say that most people would like at least a little pink throughout and at the size of steak pieces on a kebab, that would not take long at all. The potatoes however, will take forever. Potatoes pretty much always take forever, you don’t want to cut them too small either because the potato to meat ratio will be all wonky. So there’s no way your potato bits are going to cook as fast as your steak bits. The mushrooms are sort of the outlier because of personal preference again however, not even the most well done mushroom is going to take as long as a piece of potato.

Ok, so how do we solve this? I don’t know how others have solved this, and kebabs with a mix of things on them are pretty common, so I’m sure there is a common solution, I chose to prepare the potatoes and steak beforehand.

Steak and Mushroom Kebabs

2lbs steak, your choice, cubed
3lbs potatoes, cubed
button mushrooms
1/2 cup olive oil
your favorite steak seasoning (I used pink and black peppercorns)
your favorite barbecue sauce (I used Stubbs)
salt and pepper to taste

I cubed, seasoned and prepared the potatoes before pre-roasting them. Once they were pretty much done, I took them out to put on the skewers. I only cooked the steak enough so that I wasn’t sliding a totally raw piece of beef onto a skewer with my pre-roasted potatoes and raw mushrooms. I cooked both the cubed potatoes and cubed steak in roasting pans, after they had been seasoned. I seasoned the steak with crushed peppercorns and olive oil, and I seasoned the potatoes with salt and pepper and olive oil (about 1/4 cup for each).

By the time the skewers hit the grill, all my attention was focused on the mushrooms. I knew the beef and potatoes would finish cooking by the time the mushrooms were done. Which, in my case, was about 10-15 minutes.

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